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Grandma's cinnamon rolls

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Ingredients/Components

cinnamon - 2 tsp
eggs - 4 item
salt - 1/4 tsp
shortening - 1/2 c
mashed potatoes - 2 c
lukewarm water
sugar, divided - 3 c
active dry yeast 2 packets - 1/2 oz
potato water save from cooking the peeled potatoes - 1/2 c
flour or more! - 10 c

How to make grandma's cinnamon rolls:

The night before, dissolve the yeast in the warm water. Add 1 cup sugar and the potato water to the mashed potatoes and mix. When the yeast water is cold, add it to the potato mixture and let it set overnight.

Next morning, using the mixer at low speed, add eggs, 1 stick butter, shortening and the salt. Add enough flour to make a soft dough, 7 to 8 cups. Place the mixture in a large bowl, larger than a mixer bowl, or two bowls! Let the mixture rise until very light. Meanwhile, mix 2 cups of sugar with the cinnamon. Roll out the dough, a fourth at a time, in rectangles, adding flour as necessary for rolling. Spread rolled dough with butter and sprinkle with the cinnamon mixture. Roll up each rectangle. Cut the cinnamon rolls 3/4-inch thick. Place them in greased pans with space for them to rise. Let rise 1 hour. Bake at 375° for 18 to 20 minutes. Makes 4 to 5 dozen. Serves 16 to 20. Can freeze. Must do ahead.

Recipe categories: Breads, Low sodium, Yeast breads.

Rating:

3.9

Average rating: 3.9, total votes: 8

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